Spiced Sweet Potato Casserole (Gluten-Free + Dairy-Free)


Every Thanksgiving, I am first and foremost thankful for stretchy pants. I'm a big advocate for comfy-cute, because there is never anything nice about having to unzip your tight pants at the dinner table. I've been there.

But really, I do love this holiday. It forces everyone to come to together, eat and celebrate - which I think is one of the most important things we can do in life year-round! As well as give thanks for health, happiness, friends and family. 

As far as food goes, I'd be lying if I said I was real concerned about eating healthy on Thanksgiving. I'm a big fan of the 80/20 rule, and when the Holiday's come around, I am really stretching that 20%!

I do however like to make healthier versions of dishes by just swapping out a few ingredients here and there. This side dish is one of my favorites, but I grew up having it with marshmellows broiled on top and globs of butter in the filling. So this year, I decided to make a healthier version and I am never turning back!


Spiced Sweet Potato Casserole
serves 10

3 medium size sweet potatoes, 2 large yams
1/3 cup honey
1/3 cup vanilla unsweetened almond milk
2 eggs
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
sea salt to taste

For the topping:

3/4 cup crushed pecans
2 tablespoons melted coconut oil
2 tablespoons organic dark brown sugar
1/2 teaspoon cinnamon
2 tablespoons almond meal

Directions:

Preheat oven to 350 degrees.

Peel and cube sweet potatoes and yams and place in boiling water. Boil until soft.

Remove them from the water and drain. 

Place them into a mixing bowl. Add in honey, almond milk, eggs, nutmeg, cinnamon, ginger and sea salt. Blend together with a handheld mixer, until lightly pureed. (I like to leave it a tad chunky). Set aside.

Meanwhile, in another bowl, mix together crushed pecans, brown sugar, almond flour and melted coconut oil. Mix well.

Spray (with olive oil) a standard size casserole dish or pan and then pour in the potato puree. Once spread evenly, crumble the pecan mixture on the top, covering the whole pan. 

Place in oven and bake about 40 minutes (until the top is lightly browned). 

Have a happy, happy Thanksgiving and ENJOY!

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